This chocolate stout cake is fudgy, rich and super chocolatey. Such a fun dessert for St. Patrick’s Day!
You guys, this cake. It’s one of the most delicious cakes I have ever eaten. Here’s the real kicker: I don’t like beer. For some reason though, I’ve always wanted to try a stout cake because they are some of the richest and fudgiest cakes out there. And this cake is no exception! Since I’m not a huge fan of dark or stout beer, I totally expected not to like this cake and was planning on depending on friends and family to be my taste-testers for this one. But to my surprise, I could not put the fork down! So, if you’re like me and don’t like those types of beer, don’t shy away from it.
The Guinness flavor is subtle but you can definitely taste it. This cake has such a unique flavor! The beer deepens the chocolate flavor in the cake so much and makes it super fudgy. It’s such a fun recipe to make for St. Patrick’s Day or for the beer loving person in your life (or non!). I always enjoy the foods and desserts that come along with St. Patrick’s Day, so I always try to make things that coincide with it like my Irish soda bread and we usually have corned beef and cabbage for dinner.
You need to try this cake at least once! It is so unique and insanely delicious. If you aren’t a fan of beer, you can substitute half (or all) of it for coffee or water. Coffee is the best alternative as it would deepen the chocolate flavor.
Guinness Chocolate Stout Cake
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1/2 cup unsalted butter melted
- 3/4 cup + 2 tbs unsweetened cocoa powder
- 1/2 cup vegetable oil
- 2 cups granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 3/4 cup sour cream
- 1 cup stout like Guinness
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 tbs unsalted butter
- 2 tbs corn syrup
- Preheat oven to 350 degrees. Grease a bundt pan very well, set aside.
- In a small bowl, whisk together flour and baking soda.
- In a separate bowl, beat vegetable oil and sugars together. Pour in melted butter and cocoa powder and mix until combined. Add eggs and sour cream and stir until fully incorporated. Add flour in two additions alternating with the stout. Beat until smooth, about 1 minute. Pour into prepared bundt pan and bake for 45-47 minutes OR until a toothpick inserted in the center comes out clean. Release the sides of the cake with a butter knife and allow cake to cool in pan for 20 minutes before inverting onto a wire rack to finish cooling completely. While cake is cooling, prepare chocolate glaze.
- In a microwave-safe bowl, heat heavy cream and butter for 1 minute in the microwave. Pour in chocolate chips and wiggle the bowl so they are all immersed into the cream. Allow to sit for 3 minutes before stirring into a smooth consistency. Stir in corn syrup. Allow glaze to cool to room temperature before drizzling on cooled bundt cake.
- Guinness Chocolate Stout Cake will stay fresh and moist for up to 6 days stored in an airtight container.
Cake recipe adapted from Epicurious.